The 2012 vintage was quite an impeccable growing season, producing both high quality and quantity of
fruit. Weather was consistently warm, with no major heat spikes, which helped prevent disease pressure
on the vines. The fruit was hand harvested in the cool morning hours on October 26, 2012.
As part of the original Spanish Land Grant, Lindsay’s Vineyard is one of Santa Barbara’s most historic
properties. It is planted to individual micro-blocks delineated by soils, exposure and elevation. This
wine features three of our most successful clones of Pinot Noir: 667, 777, and 2A. Following harvest,
the fruit was cold soaked for four days and then fermented in open tops with regular punch downs to
extract maximum color and flavor. It was aged in 100% French oak barrels (50% new) for 18 months.